Get ready to learn a classic Southern cooking technique with this recipe. If you’ve heard of a fricassee, then you know how to make an etouffee except, instead of a white sauce, we’re making a vibrant and spicy tomato-based sauce. 🤤 With this etouffee, your chicken cooks in the sauce for less time than it would in a stew and more time than if you were just sauteing. I love this recipe because once you know how to make a good chicken etouffee, other types of etouffee are a breeze. Off-the-charts flavor combined with quick prep and cook time, plus a surprisingly simple ingredient list, make this meal a weeknight dinner dream perfect for my weekly dinner menu. 🤩
Recipe Ingredients
How to Make Chicken Etouffee
Prepare the Chicken
Cut the Chicken into bite-sized chunks. Season with salt, pepper, and Creole seasoning. (Photos 1-4)Saute the Chicken – Heat a Dutch oven with about two tablespoons of oil, and then add chicken. Let it rest for about 30 seconds before stirring. Cook for 4-5 minutes or until chicken is brown on both sides. Remove and set aside.
Make the Roux
Heat the Butter – Add butter to the Dutch oven with oil and flour. Whisk until smooth. (Photo 5)Cook – Reduce heat and cook on medium heat, stirring continuously, for 6-7-minutes until you have achieved the desired color. The color should be pale. Don’t walk away from the stove during this process because it might burn. (Photo 6)
Complete the Etouffee
Saute the Veggies and Seasoning – Add the onion, green pepper, celery, garlic, thyme, and bay leaf. Cook for 8- 10 minutes, stirring frequently. (Photos 7-8)Add Tomatoes – Next, throw in the canned tomatoes, Worcestershire sauce, and Creole seasoning, and let it cook for 5 minutes. (Photo 9)Add the Chicken – Gradually pour in about 2 cups of stock, bring to a boil and let it simmer. Add the chicken, and simmer for 7-10 more minutes. (Photos 10-11)Adjust the etouffee’s thickness with more broth or water, then adjust the seasonings to taste.The Final Touch – Stir in green onions and chopped parsley. Serve over hot cooked rice.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
This dish is perfect for making ahead since the flavors get deeper and richer by the second day. So you can make it the day before and then let it cool and store it in the fridge. Simply make your rice and heat the etouffee up on the stovetop when you are ready to serve it.
Serving and Storage Instructions
Serve etouffee hot off the stove on a bed of rice. Garnish it with chopped green onions if you like to add a little extra burst of color and flavor. Store etouffee leftovers in an airtight container in the fridge. It will stay good for 3-5 days. I prefer reheating this dish on the stovetop, but you could also reheat it in the microwave. But add a splash of water to your rice when reheating so it doesn’t dry out in the microwave or stick to the bottom of your pan.
What Goes With Chicken Etouffee
I love to make this a real Cajun-style meal by serving my chicken etouffee with fried okra and Cajun baked sweet potato fries. I also make sure I serve bread with this meal because it’s so good to dip in the sauce. Try homemade garlic bread, homemade white bread, or skillet cornbread. All taste great with this recipe.
Other Awesome Creole Recipes
Chicken and Sausage GumboShrimp EtouffeeCajun Stuffed ChickenCreole Chicken OkraShrimp Creole
Conclusion
Such a flavorful, easy recipe is so worth trying out! Have you ever made etouffee before? Give it a whirl, and please don’t forget to rate the recipe once you’ve made it. ❤️
Watch How to Make It
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